Yogurt (I use unsweetened yogurt but any kind is ok)
2 (or 3 small)
Put the silken tofu (no need to drain it) into a bowl. Whip with a whisk until creamy.
Add the yogurt and pancake mix. Mix well.
Finally, toss in the bananas. Mash them up roughly. Use a rubber spatula to mix until blended. Pour into the rice cooker.
Smooth out the surface and turn on the rice cooker. Cook through 1-2 cycles.
When done, remove the cake from the rice cooker and let it cool and rest. There you have a chewy cake with a nice banana aroma.
Someone wanted to try baking it in an oven, so I decided to take the challenge and make it in a pound cake pan!!
I baked it for 50 minutes in an oven set to 170ºC. I like it with a very soft, chewy texture, so the baking time might be a bit short for some.
Since the original recipe was created for a steamed cake, the baked version came out softer and more moist than a normal pound cake. But it tasted good.
Story Behind this Recipe
I was having problems controlling my appetite so I wanted to eat a substantial amount of something relatively healthy.
The day after baking this, I made it with a very ripe banana, and perhaps since the moisture content was higher, the batter came out more watery...so I after baking the cake and putting it on a dish, I heated it in the microwave. Heating it up in the microwave gave it a better texture than using an oven or toaster.
Also, if you don't feel like using a bowl, you can just make it directly in the rice cooker pot.